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A close up picture of a stack of this Banana Pancake recipe.
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5 from 5 votes

Banana Pancakes Recipe

These Banana Pancakes are made with a fluffy buttermilk pancake base and fresh banana slices. They’re topped with more bananas, macadamia nuts, and coconut syrup.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: bananas, buttermilk, pancakes
Servings: 6 people
Calories: 437kcal
Cost: $3.52

Equipment

  • Griddle or skillet
  • pastry brush
  • measuring cups
  • Liquid measuring cup
  • Measuring spoons
  • mixing bowls
  • Spatula turner
  • mixing spoon
  • ice cream scoop
  • whisk

Ingredients

BANANA PANCAKES:

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 3 cups buttermilk
  • cup sour cream or Greek yogurt
  • 3 large eggs
  • 4 Tablespoons unsalted butter melted and cooled slightly
  • ¾ teaspoon vanilla extract
  • 1 Tablespoon vegetable oil
  • 3 bananas sliced

FOR SERVING:

  • Additional bananas sliced
  • Coconut Syrup
  • Macadamia Nuts chopped

Instructions

MAKE PANCAKE BATTER:

  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In another medium bowl or large measuring cup, whisk together the buttermilk, sour cream, eggs, melted butter, and vanilla extract.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients
  • Gently stir until just combined, do not over mix. The batter will be lumpy with a few flour streaks.
  • Let the batter rest for 10 minutes.

PREP PANCAKE GRIDDLE:

  • Preheat a pancake griddle or 12-inch nonstick skillet over medium heat for the last few minutes of the batter resting time.
  • Add 1 teaspoon of oil to the skillet and heat until simmering. If you’re using a griddle, use a silicone pastry brush to spread the oil over the griddle.

MAKE PANCAKES:

  • Fill a ¼ cup measuring cup or large ice cream scoop with batter and pour onto a hot griddle or skillet.
  • Add several slices of banana to the top of each pancake.
  • Cook for 2-3 minutes or until the edges are set and underneath is golden brown.
  • Flip and continue cooking 1-2 minutes longer or until golden brown.
  • Repeat with any remaining batter. Oil the skillet or griddle as needed.

TO FINISH:

  • Serve immediately with additional banana slices, coconut syrup, and chopped macadamia nuts.

Nutrition

Serving: 2pancakes | Calories: 437kcal | Carbohydrates: 61g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 592mg | Potassium: 568mg | Fiber: 3g | Sugar: 22g | Vitamin A: 667IU | Vitamin C: 5mg | Calcium: 218mg | Iron: 3mg